Besides being the picture of freshness, there's another reason why this salad is a summer staple: It is so simple to create.

I bought a large variety of tomatoes at the La Cigale market (in Parnell, Auckland). They simply need tossing in a large bowl with a few other ingredients to make this light and tasty salad.

Slice tomatoes crosswise into 1/2-inch-thick slices 4 slices per tomato Arrange 2 to 3 slices on each salad plate Sprinkle the mozzarella on top of each tomato.

Dry in style, Zeffer Green Apple Cider has a crisp, balanced acidity and a cleansing finish which is why it effortlessly complements the freshness and simplicity of these salad sticks. Chef Tara ...

Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper. Tear the mozzarella into large chunks and scatter over the top of the ...

Cut 2 juicy tomatoes in thick rounds and dress them with a little bit of extra virgin olive oil, some salt and pepper. Blend the basil with pine nuts, Parmesan cheese with extra virgin olive oil, ...

Spread half of the farro on a large flat platter. Arrange the tomatoes, peaches, and mozzarella on top. In a large glass measuring cup, whisk together the remaining 3 tablespoons olive oil, the ...

Italy’s classic salad – insalata Caprese – is made with slices of mozzarella and ripe tomatoes drizzled with extra virgin olive oil and scattered with torn basil leaves and a little salt.